Scalloped Potatoes with Ham

The smell of scalloped potatoes bubbling away in the oven takes me straight back to my grandmother's kitchen on Sunday afternoons. She'd let me stand on a chair to help layer the potatoes, always sneaking me a piece of ham when she thought no one was watching. Now whenever I make this dish, I find myself instinctively checking over my shoulder as if she's still there, ready to swat my hand away from the ingredients. Something about that combination of creamy sauce and salty ham just feels like home, no matter where you are.

I once brought this to a potluck when I was barely twenty-one and nervous about cooking for anyone other than myself. An older gentleman came back three times for servings and finally asked for the recipe, which I had to sheepishly admit was my grandmother's scribbled index card. That moment taught me that the most uncomplicated food, made with care, often becomes the thing people remember most about a gathering.

Ingredients

• 1.5 kg Yukon Gold or Russet potatoes: Thinly slice these with a sharp knife or mandoline, and don't stress if some pieces are thicker than others, they'll all cook through in that creamy sauce
• 250 g cooked ham: Dice it into small cubes so you get little pockets of salty goodness in every bite
• 60 g unsalted butter: This forms the foundation of your roux, so don't be tempted to reduce it
• 1 medium onion: Finely chopped, it melts into the sauce and adds subtle sweetness
• 2 garlic cloves: Minced fresh, because jarred garlic just doesn't have the same punch
• 50 g all-purpose flour: This thickens your sauce into that velvety consistency we're after
• 700 ml whole milk: Don't use low-fat here, the richness is what makes the sauce luxurious
• 120 ml heavy cream: Just enough to make the sauce feel indulgent without being overwhelmingly heavy
• 1 tsp salt: Adjust based on how salty your ham is
• 1/2 tsp black pepper: Freshly cracked makes all the difference
• 1/4 tsp ground nutmeg: The secret ingredient that makes this taste like something from a restaurant
• 200 g shredded Gruyère cheese: melts beautifully and adds that wonderful nutty flavor
• 100 g shredded sharp cheddar cheese: Gives the sauce some bite and helps with the golden top
• 30 g grated Parmesan cheese: Sprinkled on top for that final salty crunch
• 2 tbsp chopped fresh parsley: Mostly for color, but it does add a nice fresh finish

Instructions

Preheat your oven:

Set it to 180°C and butter a 23x33 cm baking dish thoroughly, getting into all the corners

Start the sauce base:

Melt butter in a large saucepan over medium heat, cook onion until soft, then stir in garlic for just a minute

Make your roux:

Sprinkle in flour and whisk constantly for 1 to 2 minutes until it smells slightly nutty

Add the liquids:

Gradually whisk in milk and cream, taking your time to prevent lumps from forming

Season and add cheese:

Simmer until thickened, add salt, pepper, and nutmeg, then stir in half the Gruyère and cheddar until melted

First layer:

Arrange half the potatoes in the dish, top with half the ham, and pour half the sauce over everything

Second layer:

Repeat with remaining potatoes, ham, and sauce

Add the topping:

Sprinkle remaining Gruyère, cheddar, and all the Parmesan across the top

Bake covered:

Cover with foil and bake for 45 minutes

Finish uncovered:

Remove foil and bake another 25 to 30 minutes until potatoes are tender and top is golden

Rest before serving:

Let it sit for 10 minutes so the sauce sets slightly

Save

My youngest nephew declared this the best thing he'd ever eaten after trying it at Easter dinner, which is quite the endorsement coming from a seven-year-old who usually subsists on chicken nuggets. His mother asked for the recipe and now makes it every Sunday, claiming it's the only thing her kids will eat without complaint.

Making It Ahead

You can assemble this entire dish up to a day before baking, which I've found saves so much stress when hosting. Just cover it tightly and keep it in the refrigerator, then add about 10 minutes to the covered baking time if it's cold from the fridge.

Cheese Choices

While Gruyère is traditional and absolutely worth seeking out, I've made this with aged Gouda or even Swiss when that's what I had on hand. The key is using something that melts well and has some flavor depth to stand up to the ham.

Serving Suggestions

This dish is rich enough to stand alone as a main, but I love serving it with a simple green salad dressed with something acidic to cut through all that creamy goodness. A crisp white wine or light beer also balances the heaviness beautifully.

• A handful of fresh thyme leaves layered between the potatoes adds wonderful aroma
• A pinch of cayenne in the sauce wakes up all the flavors without making it spicy
• Letting it rest those full 10 minutes is the difference between neat servings and a sloppy delicious mess

Save

There's something profoundly satisfying about serving a dish that makes people close their eyes and sigh with that first bite. This scalloped potatoes recipe has become my go-to for those moments when food needs to be more than just sustenance, it needs to be comfort.

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal because they hold their shape during baking while becoming tender. Their texture creates the perfect balance between creamy and structured layers.

→ Can I make this dish ahead?

Yes, assemble the entire dish up to one day in advance. Cover tightly and refrigerate, then bake when ready. You may need to add 5-10 minutes to the baking time if baking from cold.

→ What cheeses are in the sauce?

The sauce features shredded Gruyère for nutty depth, sharp cheddar for rich flavor, and grated Parmesan for savory umami. This trio creates a complex, well-rounded cheese profile.

→ How do I know when it's done?

The dish is ready when potatoes are easily pierced with a knife and the top is golden brown with bubbling cheese around the edges. This typically takes about 75 minutes total baking time.

→ Can I substitute the ham?

Smoked turkey, cooked chicken, or even crumbled bacon work well as alternatives. Each provides a different savory element while maintaining the dish's hearty character.

→ Why is nutmeg added to the sauce?

A pinch of ground nutmeg enhances the creaminess and adds subtle warmth that complements both the cheese and potatoes. It's a classic technique in white sauces for comfort dishes.